Melt 1 cup of unsalted butter in a microwave-safe bowl until just melted.

In a mixing bowl, combine melted butter with 1 cup of granulated sugar and the zest of 2 lemons. Mix well until creamy.

Whisk in 1 large egg, an additional egg yolk, 1 tablespoon of fresh lemon juice, and 1 teaspoon of vanilla extract until smooth.

In a separate bowl, sift together 2 3/4 cups of all-purpose flour, 2 teaspoons of cornstarch, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.

Gradually add dry ingredients to wet ingredients, mixing with a spatula until just combined.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Using a cookie scoop, portion out chilled dough and place on baking sheets.

Bake for 12-13 minutes until edges turn golden while centers remain soft.

While cookies cool, grind 1/2 cup of freeze-dried strawberries into a fine powder.

In a mixing bowl, beat 1/2 cup of room temperature butter until creamy.

Gradually add strawberry powder, 2 cups of powdered sugar, 2 tablespoons of heavy cream, and the juice of another lemon.

Mix until smooth and fluffy.

Spread a generous layer of strawberry buttercream on cooled cookies and garnish with extra lemon zest.